Simple Pineapple Upside Down Cake
This simple pineapple upside down cake is topped with caramelized pineapples and cherries. It's quick to make by using a boxed cake mix.
Ingredients
- ½ Cup Brown Sugar
- 20 Ounce Can Pineapple Slices
- 10 Maraschino Cherries
- ½ Cup Butter Sliced
- 1 Box Yellow Cake Mix
- 3 large Eggs
- ½ Cup Vegetable Oil
- 1 Cup Pineapple Juice or water Can use water in replacement of pineapple juice
Instructions
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Preheat oven to 350℉.
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Spray 9x13 cake pan with cooking spray. Set aside.
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In a liquid measuring cup drain the pineapple juice from the canned pineapple slices. If the juice doesn't add up to one cup then add enough water to equal one cup. Set the measuring cup aside.
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Place the pineapple rings in the bottom of the prepared 9x13 cake pan. Place a cherry inside each of the pineapple rings.
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Sprinkle the pineapple rings with brown sugar. Add slices of butter around in the pan.
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In a large bowl add the cake mix, eggs, vegetable oil, and the reserved pineapple juice or water. Mix all ingredients well with a hand mixer.
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Pour cake batter over pineapple and cherries in the cake pan.
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Place the cake in the oven and bake 30-35 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
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Let cake cool some but not too much. If the caramelized fruit cools too much it will stick to the bottom of the cake pan.
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Once the cake has cool enough run a butter knife around the edges of the cake. Place a platter or cake stand that is big enough to fit the 9x13 cake pan on over the cake pan.
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With the cake platter on the top of the cake pan flip them both so the cake pan is on top and the cake platter is on the bottom. Carefully remove the cake pan off of the cake.
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Cut the cake into 3 by 4 slices and serve.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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